The brewing industry in Africa has seen a remarkable transformation in recent years, with breweries embracing innovative ingredients to create high-quality, cost-effective, and locally sourced beers. One of the most exciting developments is the growing popularity of cassava-based beer. Cassava, an abundant and affordable crop, has become a vital ingredient in African brewing, particularly when combined with malted barley or sorghum.
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Why Brew Beer with Cassava?
1. Cassava is widely cultivated across Africa and offers numerous benefits when used as a brewing ingredient:
2. Cost-Effective: Cassava is significantly cheaper than imported malted barley, reducing overall production cost.
3. Locally Sourced: Many African breweries prioritize local ingredients to support farmers and reduce reliance on imports.
4. Sustainability: Cassava farming is environmentally friendly, requiring fewer resources compared to barley cultivation.
5. Unique Flavor Profile: Beers brewed with cassava have a mild, slightly sweet taste, appealing to a wide range of consumers.
Brewing Beer with Cassava and Malt: A Step-by-Step Guide
1. Beer Recipe for Cassava-Based Beer
A well-balanced recipe is crucial for achieving a high-quality brew. Below is a tried-and-tested recipe for a 1,000-liter batch of cassava-based beer:
Batch Size: 1,000 liters
Alcohol by Volume (ABV): 4.5 – 6%
Fermentation Time: 14 days
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Ingredients:
120 kg malted barley (or sorghum malt) – Provides enzymes for starch conversion and enhances flavor.
80 kg cassava (fresh, dried chips, flour, or syrup) – Primary fermentable sugar source.
800 liters of water.
Hops – For bitterness and aroma.
Yeast – For fermentation.
2. Brewing Process
Step 1: Preparing the Cassava
Using Fresh Cassava: Peel, wash, and chop cassava into small pieces. Boil at 75-85°C for 30–45 minutes to gelatinize the starch, then mash into a paste.
Using Cassava Flour or Chips: Rehydrate in warm water to form a thick slurry.
Using Cassava Syrup: Add directly to the wort during mashing or boiling for seamless integration.
Step 2: Mashing (Converting Starches to Sugars)
Heat water in the mash tun to 65-68°C.
Add crushed malted barley and prepared cassava.
Stir continuously and maintain the temperature for 60–90 minutes.
The enzymes in malted barley break down cassava starches into fermentable sugars.
Step 3: Lautering and Sparging
Begin the lautering process to separate the wort from the grain.
Rinse grains with 75°C hot water to extract residual sugars.
Collect 1,000 liters of wort.
Step 4: Boiling and Hopping
Transfer the wort to the brew kettle and bring it to a rolling boil for 60 minutes.
Add hops at various intervals to achieve the desired bitterness and aroma profile.
Step 5: Cooling and Fermentation
Rapidly cool the wort to 20-25°C using a heat exchanger.
Transfer to a fermentation tank and aerate for yeast activation.
Pitch the yeast and ferment at:
12-18°C for lagers (cold fermentation).
18-24°C for ales (warmer fermentation, more common in Africa).
Step 6: Filtration and Carbonation
Filter the beer to remove unwanted particles.
Inject CO₂ for carbonation to enhance mouthfeel and freshness.
Step 7: Packaging and Storage
Fill the beer into bottles, cans, or kegs.
If needed, pasteurize before distribution to extend shelf life.
Store at 0–4°C before shipment to maintain quality.
Key Considerations for Brewing with Cassava
1) Cassava lacks enzymes, so maintaining a 60:40 malt-to-cassava ratio ensures proper starch conversion.
2) Many African breweries replace malted barley with malted sorghum to further reduce costs.
3) Cassava can be used in various forms, including fresh, flour, chips, or syrup, depending on availability.
4) Cassava syrup provides higher extract yield and is easier to handle in large-scale production.
African Breweries Leading the Cassava Beer Trend
Several major breweries in Africa have successfully integrated cassava into their brewing processes. Notable examples include:
Nigerian Breweries (Heineken Group) – Producing high-quality cassava-based beer to cater to local preferences.
Mozambique’s Impala Beer – The first commercially brewed cassava beer, recognized for its affordability and taste.
Sierra Leone’s Breweries – Experimenting with cassava to create sustainable and cost-effective beer options.
Tiantai Company: Your Trusted Partner for Cassava Brewing Equipment
At Tiantai Company, we specialize in providing turnkey brewing solutions tailored to the unique needs of breweries worldwide. Our cutting-edge equipment is designed to optimize efficiency and ensure high-quality beer production, whether using cassava, malt, or other ingredients.
Why Choose Tiantai Brewing Equipment?
1. Comprehensive Turnkey Solutions – From mash tuns to fermentation tanks, we provide complete brewery setups.
2. Customizable Equipment – We tailor our systems to handle diverse brewing ingredients, including cassava.
3. Energy-Efficient Technology – Our advanced designs minimize energy consumption and operational costs.
4. Global Expertise – With extensive experience in international markets, we support breweries in Africa, Asia, Europe, and beyond.
5. Reliable After-Sales Service – Our technical team ensures seamless installation, training, and ongoing support.
The rise of cassava-based beer in Africa presents a profitable and sustainable opportunity for breweries. By leveraging locally available cassava, brewers can reduce costs, support local agriculture, and create unique, high-quality beers. Tiantai Company is at the forefront of this revolution, providing state-of-the-art brewing equipment to empower breweries in their cassava beer journey.
If you’re looking to set up or upgrade your brewery for cassava-based beer production, Tiantai Company is your ideal partner. Contact us today to learn more about our turnkey brewing solutions and take your brewery to the next level!
Contact Information:
Email: [email protected]
Contact Person: Emily Gong
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